This Easy Homemade Pasta Sauce recipe is a great way to use all those fresh veggies in your garden! Not into canning? No worries, this sauce can be frozen in ziploc bags as well!
 Our tomato plants have been quite prolific this year. Early last week I walked out to the garden and was greeted with so many red-ripe tomatoes and absolutely no plans for using them. I decided right then and there to confront my fear of canning and tackle this head-on. Why am I afraid of canning? First off – why is it called canning when everything is being put into a glass jar? How do you know if you’ve “canned” properly? What if I waste all my time and it doesn’t taste good? The list goes on and on. So the first thing I did was do some research. I found tons of recipes online and then I started getting to the good stuff that actually answered all my questions. Once I found out the methods behind the madness I felt more comfortable and went for it!
{Not into canning? No worries! Just make up the sauce and freeze in freezer bags.}
Ingredients {resulted in 5 pints of sauce plus a little extra}:
15 lbs of tomatoes (I used mostly Roma)
2 med onions, chopped
1 red bell pepper, chopped
5 cloves of garlic, minced
1 Tbls vegetable oil
2 Tbls fresh basil
1 tsp salt
1/2 tsp black pepper
1 Tbls sugar
1 tsp dried parsley
1/2 tsp red pepper flakes (optional)
2 Tbls dried oregano
2 bay leaves
dash of Worcestershire sauce
1 small can of tomato paste {optional; use if your sauce is not thick enough for you}
1/4 c lemon juice (from a bottle; used to acidify)
Directions:
First we are going to remove the skins. Get a pot of water boiling and prepare an ice bath {a large bowl  filled with ice and water}. Submerge the tomatoes {5-6 at a time} in the boiling water for about 45 seconds. Immediately remove to the ice bath. The skin can now be removed very easily – most of my tomato skins just slid right off!
Next up is removing the seeds and excess tomato juice. I’m sure there is a more technical way to do this, such as cutting open the tomatoes and scraping the seeds out, but how I actually did it was to use my hands to open the tomato up and shake those seeds out. Once I removed the seeds and squeezed the tomatoes to get rid of the juice, Â I placed the tomatoes into a colander so more tomato juice could drip out. Why get rid of the tomato juice? Â Because we’re looking for a nice thick sauce and the longer you cook the tomatoes letting the juices evaporate, the more vitamins we lose from the tomatoes. By ridding the tomatoes of excess liquids early on, we actually cut down on the cooking time and increase the nutritional value of the sauce. Pretty smart huh?
Saute the onions and peppers in the oil in a large pot for several  minutes until they are translucent and soft. Add in the garlic and saute for another few minutes.
Add the tomatoes and let them cook for 10-15 minutes before adding all the other ingredients. Stir to combine and let simmer until the sauce has cooked down to your desired thickness. If you want to use a masher to speed the break-down of the tomatoes that’s totally fine. Mine took a little over an hour to get nice and thick but it will totally depend on the type of tomatoes you are using and the amount of liquid you start with.
Before canning it’s important to sterilize every utensil, jar, and lid you will be using. I read a lot about people using their dishwasher but I like to see my water boiling so I know it’s really doing what it’s supposed to. I used my canning bath to sanitize my jars and then it was ready to go for the actual canning process.
Once everything has been sterilized you will want to set up your jars and funnel. The jars should still be warm/hot and the sauce going into it should be hot as well. Get the canning bath up to a full boil while you are filling your jars. I found the funnel to be indispensable. It made the process so easy and kept the mess to a minimum. {Trust me, there is enough of a mess with all those tomato skins!} Â Note: Â If you are freezing your sauce, just let the sauce cool and ladle into freezer bags, remove all the air, and freeze.
Once the jars have been filled to within 1/4 inch from the top, wipe the top of the jar with a towel to remove any sauce that may get in the way of a tight seal. Place the lid on and hand-tighten the ring. Now the filled jars go into the canner where they need to be covered with at least 1 inch of water – the more the better! Keep that water boiling for the entire duration of the process. For pints you need to have the jars in a boiling water bath for 35 minutes and 40 minutes for quarts. If at any time the water stops boiling for any reason, start your time over again.
When the time is up lift the jars out of the water using jar tongs and let them cool. DO NOT touch the jars, bump the jars, move the jars, for 24 HOURS. The rings can then be removed or loosened so they do not rust in place. Once the jars have cooled you can verify that they have sealed properly by checking to see if the lid has been sucked down. Press lightly in the center and if the lid pops up and down – it did not seal. Put the jar immediately into the fridge and you can still use it. All of mine successfully sealed so you shouldn’t have a problem. We used this sauce on Easy, Cheesy, Chicken Parmesan Sandwiches this week and it was soooo good! My husband is already planning the use for the remaining five jars 🙂  I’m just excited to know how to use up all those extra tomatoes now!
Homemade Pasta Sauce
 This Easy Homemade Pasta Sauce recipe is a great way to use all those fresh veggies in your garden! Not into canning? No worries, this sauce can be frozen in Ziploc bags as well!
Servings 5 pints
Calories 345kcal
Ingredients
- 15 lbs tomatoes I used mostly Roma
- 2 onions medium - chopped
- 1 red bell pepper chopped
- 5 cloves garlic minced
- 1 tbsp vegetable oil
- 2 tbsp fresh basil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp sugar
- 1 tsp dried parsley
- 1/2 tsp red pepper flakes optional
- 2 tbsp dried oregano
- 2 bay leaves
- 1 dash Worcestershire sauce
- 6 oz tomato paste 1 small can - optional; use if your sauce is not thick enough for you
- 1/4 cup lemon juice from a bottle; used to acidify
Instructions
- First we are going to remove the skins. Get a pot of water boiling and prepare an ice bath {a large bowl filled with ice and water}. Submerge the tomatoes {5-6 at a time} in the boiling water for about 45 seconds. Immediately remove to the ice bath. The skin can now be removed very easily - most of my tomato skins just slid right off!
- Next up is removing the seeds and excess tomato juice. I'm sure there is a more technical way to do this, such as cutting open the tomatoes and scraping the seeds out, but how I actually did it was to use my hands to open the tomato up and shake those seeds out. Once I removed the seeds and squeezed the tomatoes to get rid of the juice, I placed the tomatoes into a colander so more tomato juice could drip out. Why get rid of the tomato juice? Because we're looking for a nice thick sauce and the longer you cook the tomatoes letting the juices evaporate, the more vitamins we lose from the tomatoes. By ridding the tomatoes of excess liquids early on, we actually cut down on the cooking time and increase the nutritional value of the sauce. Pretty smart huh?
- Saute the onions and peppers in the oil in a large pot for several minutes until they are translucent and soft. Add in the garlic and saute for another few minutes.
- Add the tomatoes and let them cook for 10-15 minutes before adding all the other ingredients. Stir to combine and let simmer until the sauce has cooked down to your desired thickness. If you want to use a masher to speed the break-down of the tomatoes that's totally fine. Mine took a little over an hour to get nice and thick but it will totally depend on the type of tomatoes you are using and the amount of liquid you start with.
- Before canning it's important to sterilize every utensil, jar, and lid you will be using. I read a lot about people using their dishwasher but I like to see my water boiling so I know it's really doing what it's supposed to. I used my canning bath to sanitize my jars and then it was ready to go for the actual canning process.
- Once everything has been sterilized you will want to set up your jars and funnel. The jars should still be warm/hot and the sauce going into it should be hot as well. Get the canning bath up to a full boil while you are filling your jars. I found the funnel to be indispensable. It made the process so easy and kept the mess to a minimum. {Trust me, there is enough of a mess with all those tomato skins!} Note: If you are freezing your sauce, just let the sauce cool and ladle into freezer bags, remove all the air, and freeze.
- Once the jars have been filled to within 1/4 inch from the top, wipe the top of the jar with a towel to remove any sauce that may get in the way of a tight seal. Place the lid on and hand-tighten the ring. Now the filled jars go into the canner where they need to be covered with at least 1 inch of water - the more the better! Keep that water boiling for the entire duration of the process. For pints you need to have the jars in a boiling water bath for 35 minutes and 40 minutes for quarts. If at any time the water stops boiling for any reason, start your time over again.
- When the time is up lift the jars out of the water using jar tongs and let them cool. DO NOT touch the jars, bump the jars, move the jars, for 24 HOURS. The rings can then be removed or loosened so they do not rust in place. Once the jars have cooled you can verify that they have sealed properly by checking to see if the lid has been sucked down. Press lightly in the center and if the lid pops up and down - it did not seal. Put the jar immediately into the fridge and you can still use it. All of mine successfully sealed so you shouldn't have a problem.
Nutrition
Calories: 345kcal | Carbohydrates: 71g | Protein: 15g | Fat: 6g | Saturated Fat: 3g | Sodium: 812mg | Potassium: 3734mg | Fiber: 20g | Sugar: 46g | Vitamin A: 12748IU | Vitamin C: 233mg | Calcium: 196mg | Iron: 6mg
 
JERI says
Thank you so much. I can’t tell you how much we waste every year. I give more away than we can use. Now I can at least give it a try. I have always wanted to at least “Try”
Kristin says
Looks so fresh and yummy! Pinned it too!
Felicity Keith says
Great stuff you have right here.. If it’s okay I would like to Pin some of them on my Pinterest board.
Thanks So Much
Felicity Keith
Trish - Mom On Timeout says
Of course Felicity and thank you!
Katrine says
I have been a canning fool the past few weeks. But I’ve yet to do pasta sauce. I need to do that!
Jenniffier Kramer says
That so sharing that it looks amazing. I have pinned it.
Gina @ Kleinworth & Co. says
Totally on board with that! YUM!
Larissa@Just Another Day in Paradise says
Totally pinning! Thanks!
myric andreasen says
P.S
I am now a follower 🙂
myric andreasen says
I make pasta sauce all the time and nevet thought of this! This is great! Thanks for sharing.
I hope you could share this with at my link party happening today 🙂
http://myricandreasen.blogspot.com/2012/09/passion-parade-link-party-and-stool_13.html
xo
Myric
Melissa Whitcher says
Great recipe! I think I am going to have to try it. I have a canner, etc.. but have gotten lazy and just freeze things in my canning jars. :0)
Thanks for sharing.
Melissa
redflycreations.blogspot.com
That Little Touch says
I make salsa and chili sauce every year but I have never tried pasta sauce. You have made it look so good that I think I will give it a try. Love your photography too !
cryobank says
Regards site we can able to understand that how to make it pasta and wonderful site. With the help we can able to understand how to make recipe.
Shannah @ Just Us Four says
Great instructions! I make pasta sauce all the time but never think to try canning it.
Bethanny Parker says
Thank you! I’ve been looking for a pasta sauce recipe that starts with fresh tomatoes instead of tomato paste. I’ll try this one if I get enough tomatoes out of my garden.
Trish says
You’re welcome Bethanny! Tomato paste is totally optional in this recipe and it’s not really needed if you let your sauce thicken over enough time.
Rita, MS says
Thank you so much for posting this. Maybe I can conquer my fear of canning now. I have been so scared to try because I could not stand it if the food was spoiled.
Whiite says
Seeing your homemade pasta sauce, we are also craving for having tomato plants in our garden.Recipe is quite delicious and your way of explaining is worth appreciating.
Holly @ abakershouse.com says
Looks beautiful! I wish I had more than just one little cherry tomato plant on my deck. Maybe next year…enjoy your gorgeous sauce, you did a great job!
Trish says
Thank you Holly! I feel so accomplished 🙂
Sherrice says
Doesn’t say what to do with the lemon juice ?
Trish - Mom On Timeout says
The line “Add the tomatoes and let them cook for 10-15 minutes before adding all the other ingredients should cover that” 🙂 Everything gets added at once.